Forager’s Spring Curry: A Wild, Seasonal Recipe
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this mouth-watering spring curry recipe.
The following is an excerpt from Forage, Harvest, Feast by Marie Viljoen. It has a been adapted for the web.
Forager’s Spring Curry
This boldly flavored spring stew evolved from a forager’s version of fridge clean-out day.
Foragers have the best leftovers. It is now a spring dish I re-create every year.
Serves 4
Ingredients
- 11/2 pounds (680 g) pork shoulder, cut into about 6 large chunks
- 4 ounces (113 g) young pheasant back mushroom, sliced very thinly (substitute any other mushroom)
- 3 tablespoons soy sauce
- 3 tablespoons Ramp Pickle juice
- 1 tablespoon sugar
- 1 can (13.5 fluid ounces/400 ml). coconut milk
- 3 hot red chiles
- 1 Thai lime leaf
- 6 radishes, cut in half, with lower stems still attached
- 1 tablespoon Sumac Essence
- 8 Prickly Ash Quick Pickled Brussels Sprouts
- 4 ounces (113 g) fiddleheads, blanched
- 2 teaspoons Prickly Ash Oil
- 3 ounces (85 g) watercress leaves. (or substitute wintercress)
- 1 teaspoon Prickly Ash Paste
Process
In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
Recommended Reads
Read The Book
Forage, Harvest, Feast
A Wild-Inspired Cuisine
$20.00
You may like...
-
$17.48 -
$14.97
Recent Articles
For too long, bugs have had a negative connotation associated with them. But what if we took the time to observe the benefits of insects? It’s time to rebug our gardens, lawns, and parks! The following is an excerpt from Rebugging the Planet by Vicki Hird. It has been adapted for the web. Adding Bugs:…
Read More
Asparagus is a delicious vegetable with a layered history. How did this aspiring spear make its way from growing in the wild to appearing on our plates? The following is an excerpt from the The Seed Detective by Adam Alexander. It has been adapted for the web. “Nature gives us the key to every secret…
Read More
Chances are, you’ve seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes! The following excerpt is from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the…
Read More
Garlic mustard: while known as “invasive,” this plant can be consumed in its entirety and has great nutritional value. Plus, the garlic-flavor is a perfect addition to any recipe that calls for mustard! The following are excerpts from Beyond the War on Invasive Species by Tao Orion and The Wild Wisdom of Weeds by Katrina…
Read More
Peregrine falcons, while known as predators, are essential to our environment. These stunning birds have a rich history, an interesting present, and an uncertain future. The following is an excerpt from Feather Trails by Sophie A. H. Osborn. It has been adapted for the web. Who Are Peregrine Falcons? Though relatively uncommon wherever it occurs,…
Read More